Ready in 15 minutes, this recipe is the perfect lunchtime option for you and your family – especially during the holidays.
Serves 2
Ingredients
oil of choice
½ courgette, chopped into thin and long slices
½ aubergine, chopped into thin circles
½ red onion, thinly sliced
4 slices of bread
pesto
1 large tomato, thinly sliced
1 mozzarella ball, thinly sliced
50g cheddar cheese, grated
Method
– Add 2 tbsp of oil to hot skillet. Add the courgette, aubergine, and red onion. Cook for 3 minutes on each side until browned.
– Spread an even layer of pesto onto one side of the slices of bread.
– Evenly distribute the cooked vegetables between 2 slices.
– Add a pinch of salt and little more pesto.
– Evenly distribute the fresh tomato, mozzarella, and grated cheddar between each sandwich.
– Place the other slice of bread on top and spread an even layer of butter on top.
– Place the sandwiches butter-side down onto the hot skillet and evenly spread some butter on the top-side.
– Place a large plate on top to add some weight and cook for 3-4 minutes. Carefully flip the sandwiches and cook for another 3-4 minutes.
– Transfer to a plate and cut in half to serve.